Chicken cooked in Hyderabadi pickle masala
1.Boneless chicken (Medium sized pieces) – 300 gms
2.Chilli powder – 1 teaspoon
3.Ginger garlic paste – 1 teaspoon
4.Turmeric powder – 1/2 a teaspoon
5.Red whole dry chillies – 3 to 4
6.Mustard & fenugreek seeds – a pinch
7.Red paste ** – 1 table spoon
8.Tomato (Chopped) – 1
9.Curry leaves – 4 to 5
10.Green chillies (Slit) – 2 to 3
11.Salt to taste
12.Oil – 50 ml
(Two teaspoon tamarind pulp, one tomato chopped, half a tea spoon chilli powder, two clubs of garlic, half a teaspoon of chopped ginger, two teaspoons of hot oil, grind all these into a fine paste. )
1.Heat oil in a pan, and add green chillies, onion seeds, mustard seeds, and fenugreek seeds, let them crackle and add the chicken.
2.Fry it well, and add ginger garlic paste, chilli powder, turmeric powder and salt, cook it for a while.
3.Add the chopped tomatoes, and red paste and simmer it for some time.
4.For serving it, season it with curry leaves and slit green chillies.
Chef’s note: It’s hot and sour chicken masala, cooked in achari style, can be served with hot rice or paratha, moderate caloric value.
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